The Indonesian Kenari nut is one of the most underutilised food ingredients in the world — until now. Nth Wonder has developed the first commercially viable process to transform it into a world-class food ingredient base, patent-protected and approved across the EU and Asia Pacific.
Request samples or informationA wild rainforest tree native to the Indonesian archipelago. The kernel's lipid content (66%) is dominated by unsaturated fatty acids — oleic (45%), palmitic (26%), stearic (14%), linoleic (13%) — with high levels of antioxidative phenolic and flavonoid compounds that prevent oxidation and off-flavors.
Naturally grown without pesticides, fertilizers, or irrigation. EU-approved as a food ingredient. Patent-protected proprietary process for vegan frozen dessert applications.
| Latin name | Canarium indicum L. (Kenari) |
| Family | Burseraceae / Genus Canarium |
| Origin | East Melanesia / Indonesian archipelago |
| Kernel composition | Lipids 66% · Protein 14% · Carbohydrates 11% |
| Key fatty acids | Oleic 45% · Palmitic 26% · Stearic 14% · Linoleic 13% |
| Regulatory | EU approved · APAC approved |
| Allergen | Canarium indicum (tree nut) |
| Cultivation | Zero pesticides · Zero fertilizers · Zero irrigation |
Nth Wonder has spent four years developing and refining the process for transforming the Kenari nut into commercial food-grade applications. Our proprietary process — patent-protected — enables the production of a stable, clean-label, dairy-free frozen dessert base with superior nutritional and functional properties.
Our proprietary vegan ice cream process is patent-protected. Available for licensing discussions or co-development partnerships.
Direct partnerships with Indonesian farming communities. First production run of over 100kg completed. Pathway to 300MT per year with CAPEX investment.
EU and APAC approvals in place as a food ingredient. Available for use in food applications across key international markets.
Pulp, shell, oil, skin, and broken pieces — all utilisable across food, feed, cosmetics, and charcoal applications. Zero waste model.
Soft-serve and gelato powder pre-mix. Dairy-free, clean-label, neutral base adaptable to any flavor profile. Powder format enables ambient storage and long shelf life.
Kenari nut cream cheese and milk alternatives. Proven in artisanal applications — currently in market in Indonesia. Available for licensing and scale-up.
Kenari nut paste and flour for pastry applications. Rich, neutral flavor profile compatible with a wide range of formulations.
Cold-pressed botanical oil. Yellow, semi-viscous, mild-nutty aroma. Flash point >200°C. High oleic acid content (like olive oil).
Kenari nut oil for skin and hair care. Rich in Vitamin E, antioxidants, and unsaturated fatty acids. Cold-pressed process. Similar positioning to argan oil — but with an Indonesian provenance story.
Proteic cake (post oil-extraction) suitable for snacks, shakes, and high-protein formulations. Essential amino acid pattern in line with international recommendations.
Kenari trees grow naturally within rainforest biodiversity zones — no land clearing required. Each tree sequesters approximately 10 tons of CO₂ per year. The supply chain is fully regenerative, with harvesting communities as direct partners.
For companies with nature-based or climate commitments, we offer a structured partnership model built around three pillars:
A proven, nature-based approach that restores degraded rainforest landscapes while building a sustainable, traceable ingredient supply chain.
Carbon sequestration and biodiversity restoration contribute to sustainability KPIs across the Asia–Pacific region.
Integrates restoration, sourcing, and community livelihoods — positioning partner companies as leaders in nature-based, climate-positive innovation, in full alignment with the UN SDGs.
We welcome enquiries from food manufacturers, ingredient buyers, R&D teams, and cosmetics companies. Please email us directly with the following details:
Marcello Giannuzzi — Co-founder
marcello.giannuzzi@fairflavor.com
Gabriele Castagnetti — Co-founder
gabriele.castagnetti@fairflavor.com
